I need some help please. The last two or three cakes I have done, I keep getting cracks in the frosting. They are fine when I put them in the car, but once I get to the destination, I notice there is a crack in the frosting, going around the cake. Is it the heat? I live in the Dallas area, and yest it gets hot, but it is just the beginning of the summer so I am worried, it will get worse. Also, could it be the fondant decorations that may be too heavy and pulling it down? Please any suggestions will be appreciated! Thank you everyone!

...a little bit of vinegar in with the mix should cure that problem

Hi,
Do you frost cakes out of the freezer/frig? or room temp? I've noticed that if I let my cakes come to room temp I don't get the cracks. I read a post on here about being able to ice cakes out of the freezer. I tried about 3 and all 3 had spidervein-looking cracks.
Last week I let a 2-tier come to room temp and no problems?! Same icing used also.
Maybe someone else here will have more input for you.

What kind of boards do you use for your cakes? I used to get cracks in my icing after cakes were moved too. I learned here that I wasn't using strong enough cake boards. I now use foamboard (often up to an inch thick - depending on the weight of the cake)....problem solved!

I frost at room temperature. I work full time, so I usually bake one night, then I will frost the next night. As far as the boards, I use the cardboard boards from the cake store, but I double the boards for a single cake and I triple them for a two tier.

I cover the boards with contact paper (shelf paper/mac tac - it goes by different names). I usually only bake for family and friends (and friends of family, and friends of friends...!) so I do usually get the boards back.